Job Description

Burhill Golf Club -

SENIOR SOUS CHEF

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REPORTING TO: Executive Chef

VISION OF THE ROLE:

Working alongside the Executive Chef to oversee responsibility for the day-to-day food preparation at Burhill Golf Club and for controlling the food cost of sales to budget. To help nurture, develop and retain a team of kitchen professionals, motivating and leading them to deliver exceptional service that meets and exceeds our customer's needs.


To safeguard the long-term success of Burhill Golf Ltd for its stakeholders, the Senior Sous Chef will display determination and focus in guiding all the elements of the Food & Beverage area to the highest level ensuring that Burhill Golf Club is recognised as the premier family-centric golf and leisure destination of the surrounding area.

MEASUREMENT OF SUCCESS:

The Senior Sous Chef will be measured against key criteria:


Customer loyalty measured by Net Promoter Score (NPS)


Passing audits


Achieving Monthly and Annual month end results and profitability as per budgeted percentages

KEY RESPONSIBILITIES:

Strategic


Assist the Executive Chef in influencing and positively managing the development of organisational culture putting the team and their continued development / challenge at the forefront.

Keep abreast of changes in the food market in which Burhill operates and use this knowledge to identify opportunities for all areas of food.

Operations


To support the Executive Chef in overseeing and managing all food preparation and food service across Burhill Golf Club.

Review all bookings for catered activities including group golf, functions, weddings and meetings.

Maintain the existing food program and develop new concepts and strategies that ensure the highest possible levels of quality, that meets and exceeds customer expectations, and that encourages new and repeat custom.

Create and develop menus and prices, in conjunction with the Executive Chef.

Conduct a daily tour of the kitchen and food store rooms to ensure a clean and tidy operation.

Achieve a minimum of a pass in the food and beverage and food safety audits.

To record all food deliveries via F N B Shop.

Manage projects, monitor and evaluate their success as required.

Oversee the care and maintenance of all assets within the kitchen.

Ensure that all policies and procedures related to the operation of the Food & Beverage Department are enforced and implemented appropriately, including personal management, sanitation, food preparation and health & safety.

People


People Management - ensure all team members are performing to their optimum ability, recognising and rewarding high and exceptional performance and performance managing under or poor performers.

Regular, relevant and timely communication across the team to ensure full understanding and transparency of company objectives and performance.

Support the Executive Chef in taking an active role in the recruitment and consistent induction of all staff members, taking responsibility for their welfare and their development.

Ensure personal and team compliance within the BGL Academy is 100% at all times.

Maintain a strong network with the kitchen team to support robust collaboration.

Financial


Support the Executive Chef in controlling food labour costs, in line with set budgets by accurately forecasting staffing levels.

Support the Executive Chef in controlling all food income and expenditure in line with budgeted margins.

Achieve revenue and contribution targets and identified KPI's for each aspect of Food.

Complete month end procedures for Food in line with BGL company stock taking procedures.

Adhere and monitor compliance of purchasing policies and procedures.

Ensure all BGL procedures and policies are adhered to.

Customer Experience


Ensure that all kitchen team members consistently deliver outstanding service and food quality levels to achieve maximum customer satisfaction.

COMPETENCIES:

Area of competency

Required Level

Results Driven (can do attitude)


Extremely High


Teamwork


Extremely high


Problem Solving and Decision Making (pragmatic)


High


Communication Skills


High


Managing Change


High


Planning & Organising


High


Continuous Improvement


High


Innovation & Creativity


High


Leadership


High


Analytical and Numerical Skills


High


People Management


High


Coaching & Development


High


Business Knowledge


High


Strategic Planning


High

6. ROLE SPECIFIC REQUIREMENTS

Knowledge of Food Service Strong Team Work Good time management, organisation, and prioritisation skills Excellent communication skills Excellent presentation skills * Must be flexible with regards to working hours